A good amount of yardwork in the perennial gardens was accomplished yesterday. The Iris buds are getting ready to blossom and the Peonies, too. After dinner I opened our freezer door to "graze" for dessert. Yes, a container of ice cream was located, but the slices of Blueberry Bread caught my attention.
About three weeks ago I had baked Blueberry Bread. It was after I searched for a new blueberry recipe that would not need a lot of attention. I had defrosted 2 Cups of the berries in my fridge and didn't have time to bake the muffins. The 2 Cups of defrosted Blueberries beckoned to me whenever I opened the fridge door. I located a Blueberry Bread recipe that required far less Sugar than Flour. Better yet, typical of a dessert bread recipe - it took little time to prepare! The Blueberries were added last. I wasted no time in printing out my find!
Soy Milk, Olive Oil, Cinnamon and Nutmeg are staples in my kitchen, so I adapted Diana Rattray's Blueberry Bread recipe found on southernfood.about.com. This time I used the 1 Whole Egg rather than my customary 2 Egg Whites for the Whole Egg.
After the bread cooled, I sliced it and we found it moisty and delicious! The remaining slices were placed in sandwich bags and then into a Ziploc Freezer bag. Into the freezer they went to be enjoyed on another day, such as yesterday.
inspired by Diana Rattray on southernfood.about.com
Oven: 350°F Time: 70 Minutes
3 Cups Flour
1 Cup Sugar
1 Tablespoon Baking Powder
1/4 teaspoon Salt
1/4 teaspoon Baking Soda
1/8 teaspoon Cinnamon
1/8 teaspoon Nutmeg
1 Egg, beaten
1 and 2/3 Cups Soy Milk
1/4 Cup Olive Oil for sauteing and baking
1 teaspoon Vanilla Extract
1 and 1/2 to 2 Cups Blueberries, can be frozen and defrosted
* About 2 Tablespoons Additional Flour to coat Blueberries
- Preheat oven to 350°F.
- Spray a 9" x 5" loaf pan with PAM.
- In a large bowl combine dry ingredients and stir.
- In a medium bowl combine beaten Egg, Soy Milk, Olive Oil and Vanilla Extract.
- Add liquid ingredients to dry ingredients and stir until moistened.
- Coat Blueberries with additional 2 Tablespoons Flour. When coated they do not all sink while baking.
- Add Blueberries to batter.
- Place batter in loaf pan that has been sprayed with PAM.
- Bake at 350°F for 70 Minutes. Test for "doneness" with cake tester/toothpick coming out clean when inserted.
- Cool on cooling rack for 10 Minutes before removing from loaf pan.
- Remove from pan and allow to cool before wrapping.
This Blueberry Bread tastes best if you can wait 1 day before cutting into slices and eating. It's also a GREAT treat to bake and freeze the individual slices for another time!